Photo by Doris
Okay,... so I sometimes think I won't be 'doing this' (posting recipes/photos) too often because my most favorite recipes are already posted,... but, ... but, ... but, then I leave the 'door' open that I just m-i-g-h-t sneak one in here and there. And,...I'll tell you what prompted me to do it. I was reaching for a box of All-Bran cereal. At the same time, I'm still
Ah-h-h-h, a couple of things factored into my next decision-- the picture looked gooooood, I was very hungry, I happened to have every one of the listed ingredients on hand, a-n-d, ... since I was already planning to eat the bran, why not eat it like this!?!?! So, ... I did...and I will be putting the recipe for these on my list of 'favorite things to make for breakfast'. They also passed the 'taste testing' from my hubby. They're a mix of pancake/banana nut bread, etc. I'm not done, yet!-- with adding a little butter and 100% maple syrup made from our own trees on this farm, my description is a simple "M-m-m!'
Some might say these are 'heavy', but I say it's more that they are "filling" (satisfying)-- two were great plenty for me.
Yield: I think I ended up with 10 of these 4.5" pancakes.
- 1 cup 100% whole-wheat flour
- 1/2 cup Kellogg's All-Bran Original cereal
- 2 tablespoons packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg, slightly beaten
- 1 and 1/4 cups milk
- 1 tablespoon ground flax seed (optional)
- 1 medium ripe banana, mashed (about 1/3 cup)
- 1/3 cup chopped pecans or walnuts
- Maple Syrup
- Banana slices and additional chopped nuts for garnishing (optional)
- In a bowl, combine the flour, Kellogg's All-BRAN Original cereal, brown sugar, baking soda, cinnamon, salt, and nutmeg. Mix together.
- In a second bowl, combine the slightly beaten egg, milk, ground flax seed and mashed banana; stir until well combined. Add the wet ingredients to the flour mixture and stir only until just combined.
- Stir in the 1/3 cup chopped nuts, optional
- Pour about 1/4 cup batter* onto a hot, lightly greased griddle or into a skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown**, turning to second sides when pancakes have bubbly surfaces and its edges are slightly dry.
- Top with syrup, banana slices, and additional nuts, if desired.
**Remember that with using the whole wheat flour, we already have a 'darker batter'-- so, when they say "golden brown", it's a little different look than we'd have when making all white flour pancakes. Don't have the heat so high that they get 'dark' before they're done in the middle.
Leave nuts out of the batter and off the top if you have a 'non-nut liker' in your group...
▼P.S. I make up a double batch of these, cool each pancake on a wire rack, then layer 'em between squares of Saran Wrap or waxed paper. Next, I stick those little stacks in a Ziploc and I can freeze them, or just refrigerate them for enjoying over the next few days. It's so convenient to pull one or two out, put 'em in the toaster and... ENJOY!!! Some mornings, I take one of these (okay, maybe two!), fold it in half with a thin layer of natural peanut butter in between. I liked that, too.